Meal Makeovers

Posted on January 18, 2010. Filed under: Daily Update, Product Review, Recipe | Tags: , , , , , , , , , , , , , , , , , , , , , , , , |

Today was the day. 1 week ago, I got a major craving for American chop suey–a pasta dish with elbows, tomato sauce, green peppers, and ground beef. We had this all the time when I was younger, and I just couldn’t get it out of my mind. As excited as I was that we would recreate it today, I was a little bummed that it’s a heavy dish and not an “everyday” kind of meal in my mind. So instead I thought that I would make it into an everyday kind of meal. I asked myself: How can I eat my pasta and enjoy it too?

American Chop Suey

An easy swap was the macaroni: regular for whole wheat and right there we were pumping up the fiber, protein, and whole grains. We used 2 instead of 1 pepper for more flavor and bulk. What we didn’t switch was the meat; we still used 85% ground beef, but a lesser amount so that is was more of a seasoning than a hefty portion. As a creative side, we roasted the other 1/2 of the spaghetti squash from last Monday. And finally, I took a cue from a vegan pantry and swapped the parmesan for nutritional yeast and sea salt(that and I just really like nutritional yeast).

Madeover American Chop Suey

Yum! Not only could you eat like this everyday, but who wouldn’t want to? The entire bottom half of the bowl I filled with spaghetti squash. Then I scooped an 8oz portion of the chop suey on top(which is probably the proper serving but definitely is not the typical amount of pasta served at restaurants or in American homes). And to top it off, I doused sprinkled with yeast. The chop suey flavored the squash really well; Joanna of Fitness & Spice made a great challenge this morning about surrounding your meal around a vegetable and not a protein or starch and I think this was a good example of that with the spaghetti squash being the real filling food here. I didn’t go for seconds on the chop suey but there was a little bit of squash left.

Emptied Out Spaghetti Squash

Did I mention I’m a member of the clean-squash club? 😉 In the afternoon, surprisingly Mr. UPS made it to our house through the snow storm.

Zevia 6-Pack

I got a package and it was the Zevia I won on another blog contest! Yay! I’ll be drinking well now(that sounds wrong). Did you know they’re coming out with a Dr. Pepper style Zevia? That could be interesting; I just hope it doesn’t have all 21 flavors. The stylish lunch cooler will be put to good use in the new semester 😉 After a while of reading and MLK TV marathons, I decided to use up my Artisana Coconut Oil and make another chocolate bar.

Homemade Raw Chocolate Bar

This one came out so much nicer looking than my last attempt; I must be learning. I also switched up the recipe by mixing the coconut oil and agave nectar first and using 2 grams less agave nectar and 2 grams more cocoa powder. You’re probably thinking that that doesn’t sound like much, but it actually made a HUGE difference. This was noticeably thicker–more like a paste. After it set up in the fridge for 10 minutes, I made an afternoon snack tray.

2% Greek Yogurt With Raspberry Jam, 1/2 Homemade Raw Chocolate Bar

I could have gone the afternoon just eating the whole bar like yesterday, but this time there were witnesses who knew about(and expected to taste) the chocolate 😉 Therefore, I only took half along with some greek yogurt. Like I said: The small adjustments in the recipe made a HUGE difference. This wasn’t exactly bitter, but it was noticeably less sweet and darker than yesterday’s bar. It wasn’t perfect, but I liked it more and will continue to tweak the recipe once I get more coconut oil. And thank you for all your wonderful suggestions! I’m 99.5% sure I’ll be getting coconut oil soon and know what type/brand it will be.

For dinner, would you believe somebody suggested lentils? And would you also believe that somebody wasn’t me? It was actually my mom–go figure. Good thing, too, because after that meaty lunch I was not thinking about another animal protein. After raiding the pantry I found out we had the fixin’s for a new and delicious supper.

Lentil Taco Ingredients

Last time we were at Trader Joe’s, I picked up this taco seasoning on a whim, not really having any plans for it but thinking it’d be nice to have around. Tonight, it was just calling my name. On the back it gives a recipe for making 6 servings of beef tacos. Instead, we used lentils instead of beef, 3 servings instead of 6(because, uhh, that’s how many of us there are?), used 1/2 the packet and 7oz of tomato sauce. As I was whiffing it simmering, I could tell the taco seasoning had a little too much heat and threw in some cinnamon to balance out the flavor. We don’t keep taco shells or tortillas around here, so I improvised.

Doctor Kracker Fire Roasted Crisps

With some Dr. Kracker’s that I was sent to review pre-Christmas. Yikes! Didn’t the holiday season just fly by? And with all that good food! I guess it’s back to eating real stuff. i also made one of my favorite sides: maple curry squash fries. Just 1 1/2 acorn squashes steamed and sliced then tossed in maple syrup and curry spice and baked for 90 minutes until very dehydrated.

Fire Roasted Dr. Krackers, Lentil Tacos With Parma, Maple Curry Squash Fries

Whew! OK, where to start? First off–HOT! Everything here had so much heat; my mom(a spicy food lover) could hardly get through the taco lentils. Trader Joe really likes his pepper! These chips were also pretty hot, too. They definitely weren’t my favorite Dr. Kracker chip. They were bit more brittle, the black sesame seeds were awkward, and when did cheddar cheese even come in to play? At the same time, I can’t say they didn’t taste “fire roasted” or make a fire in my mouth. And the squash fries were so perfectly crispy and spicy, too. On top of the tacos I repeatedly shook some of my new Parma.

Chipotle Cayenne Parma

This is their second flavor, along with the original. I have to say I liked the chipotle cayenne sooo much more; it had some real flavor to it! And still all the nutrition of Omega-3’s and B-vitamins. Yum!

As for right now, I’m either

A) feeling oddly happy about the Roloff boys graduating from high school

B) thinking I shouldn’t enjoy Tick Tock as much as I do but c’est la vie

C) making up a menu for a meal makeover tomorrow night

D) all of the above

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Soups And Raw Eating

Posted on January 2, 2010. Filed under: Daily Update, Recipe | Tags: , , , , , , , , , , , , , , , , , , , , |

I’m glad you guys found my format for the last post witty; I’d like to do stuff like that more often but it’s something that comes and goes(mostly goes). Maybe it was because I was watching sassy Sabrina, The Teenage Witch while working out? Maybe… For lunch my mom threw together for herself chicken noodle soup, which gave me a major craving for the stuff. After looking at what she made hers with, I actually had no clue what half the ingredients were(me, the person who has gone shopping for xanthan gum) and the ones I did recognize I was not willing to touch. Instead, I tried to supplement that with a replacement soup.

Amy's Lentil Vegetable Soup

Broccoli And Cornbread With Raw Cheddar And Vegan Organic Bac'Uns

Amy’s soup was only OK. I added dehydrated onions, pepper, and salt to it to boost the flavor(and it was already a sodium bomb). Really, though, it did not impress or feed my craving at all. On the side I had leftover killer cornbread and broccoli. Is microwaving raw cheddar cheese counterproductive? Something tells me that it is, but it was better melted. The Bac’Uns again were only OK; they had more of a general smokiness than a bacon flavor. By the way, I ate it along with this.

Looney Toons Utensils And A Scratch Ticket

Because if microwaving raw cheese isn’t hypocritical, maybe baby utensils and adult entertainment is–not a problem. After lunch it was still snowing but less so than it will be for the next few days, so we went to TJMaxx to return a sweater. Fun stuff, isn’t it? I was not so interested in the clothes shopping so I ran in to Sudbury Farms(a grocery store) right next door to grab a few things.

Full Circle Organic Chicken Noodle Soup

Such as this soup. Meat cravings cost money when you’re only willing to go free-range; good thing I don’t get them much. I was actually grabbing stock and whole wheat egg noodles first and then asked myself “Do I really want to actually buy a big chicken? And would I be motivated enough to make it all from scratch?”. Short answer: Buy the canned stuff. When we got home I could not wait to make an afternoon meal.

Organic Chicken Noodle Soup In A Parisian Soup Bowl

Chocolate Vitamuffin

With a muffin on the side, to make it a well-rounded meal 🙂 The soup definitely hit the spot, despite having like 2 pieces of chicken in it. Really, I probably could have drank chicken broth and been happy at that point. I picked up that bowl in Paris last year and thought it would be a fun time to use it. It fits, no? I don’t actually remember eating soup that trip… Anyway, afterwards I planned on making some roasted nuts, but realized if I did that I’d be all out! I hate running out of things which is why I usually have 2 cans of everything. Instead, I found another recipe I wanted to make.

Ingredients

I decided to go with Averie’s almost raw chocolate chip cookie dough balls. I think I was in love with this recipe when I saw it had 4 ingredients(5 with vanilla powder) and I could make it all in my food processor. I used 3oz cashews, 30g oats, 3 tablespoons maple syrup, and 2 tablespoons chocolate chips.

Raw Chocolate Chip Cookie Dough Cookies

These came out the perfect consistency. I made mine into 10 90-calorie cookies rather than into balls because I just like them more that way(Oh, the things that could be said here…). Of course, I needed to taste them and spoil my appetite 😉

Raw Chocolate Chip Cookie

They were really good considering how simple they are. They kind of tasted simply like cashew butter; maybe next time I’ll add more vanilla and a touch of sea salt. Or I could put these in yogurt or ice cream like real cookie doughs. I’m liking the possibilities. While I was making(and eating) these, my mom made dinner for everybody.

Turbot With Smoked Salt, Baked White Potato With Habanero Salsa, Green Veggies With Nutritional Yeast

We picked up turbot at Whole Foods in Dedham even though we didn’t(still don’t) know that much about it. It tasted like any sort of white fish so I added some of my new, fancy shmancy salt to perk it up with smokiness. I’m liking the nutritional yeast more and more a as I eat it. And I don’t think I’ve had salsa on a white potato since Summer–long overdue. For dessert, I have wayyyy too many possibilities going around my mind. This should be fun…

By the way–I just looked around and asked if I was the last person not in my pajamas. My mom said “Yeah, I didn’t want to say anything because I thought it might be rude, but…” and my dad asked “Are you feeling alright?”.

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